Summary

Ingredients

• 100 g chocolate (approx. 70% cocoa)
• 100 g butter
• 100 g suar
• 30 grams flour
• 3 egg (s)
• 1 pinch (s) salt
• 3 pinches chili powder
• Fat for the molds
• Sugar for the molds

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Instructions

1. Grease 6 ceramic molds with butter and sprinkle with sugar. Then put the molds in the freezer for about 1 hour and only take them out just before use.
2. Roughly chop the chocolate and melt it with butter in a double boiler. Preheat the oven to 210 ° C fan-assisted air. Beat the eggs with the sugar and a pinch of salt until frothy. Stir in the flour and then fold in the liquid chocolate and butter mixture. Finally add the chili powder. I take about 3 knife points, if you like it sharper, you can increase the dose.
3. Take the ice-cold molds out of the freezer and pour in the mixture evenly. Bake the chocolate cakes for about 10 minutes on the middle rack.
4. After the baking time, take the molds out of the oven and serve while hot. The core should still be liquid! Orange fillets in port wine go well with this.